Chocolate Mousse Millefeuille

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 450 g dark chocolate
• 100 ml amarula cream liqueur
• 5 egg yolks
• 25 g sugar
• 500 ml whipping cream
• 4 sheets phyllo pastry, thawed
• 1/2 cup butter, clarified and melted
• 1/4 cup icing sugar

Recipe

• 1 mousse: melt the chocolate with the amarula over a water bath.
• 2 allow to cool to room temperature.
• 3 whip the egg yolks and sugar until pale yellow, thick and fluffy.
• 4 fold the whipped egg yolks into the melted chocolate.
• 5 whip the cream to stiff peaks and fold into the chocolate egg mixture.
• 6 refrigerate overnight.
• 7 phyllo: brush a layer of phyllo with the melted clarified butter and dust with a thin layer of icing sugar.
• 8 put another layer of phyllo directly on top of this, pat down firmly and repeat the brushing of butter and confectioner's sugar.
• 9 continue for 4 full layers of phyllo.
• 10 cut the phyllo into 3â€? triangles with a sharp knife.
• 11 place the triangles on a baking tray lined with parchment.
• 12 cover the top of the phyllo with another layer of parchment and another baking tray to weigh it down.
• 13 bake like this at 350f until golden brown (about 10 minutes).
• 14 for assembly: secure a layer of phyllo onto the plate with a bit of chocolate sauce.
• 15 place a spoonful of mousse onto the phyllo, and then place another piece of phyllo on top. repeat until you have 3 layers of phyllo, 2 layers of mousse.
• 16 serve with a refreshing fruit coulis or garnish with fresh berries.